And you make them like this:
Low-Sugar Coconut Almond Macaroon Cookies
(Makes about 16 cookies)
1 cup slivered almonds*
1 1/4 cup shredded unsweetened coconut**
1/2 cup Xylitol***
Generous pinch of salt
1/4 cup non-fat Greek Yogurt
2 egg whites
2 tsp. vanilla
Preheat oven to 325F/170C. Line a baking sheet with parchment paper or use a silicone baking mat.
Use a small food processor or the bowl attachment for an immersion blender to chop the almonds, just until they are ground but still a little chunky. Put the ground almonds, shredded coconut, Xylitol, and salt into a medium-sized bowl and mix together with a spoon.
Separate 2 eggs to get 2 egg whites. (Save the yolks for something else or discard.) Add egg whites, fat-free Greek yogurt, and vanilla to the dry mixture and blend together with a spoon until the ingredients are well-combined.
Scoop out dough one tablespoon at a time and form into a round ball, then place on the baking sheet about 2 inches apart. (I used a metal tablespoon, which worked well.) Use a fork or spoon to press each ball down into a cookie slightly less than 1/2 inch thick. (The cookies don’t spread out much, so don’t worry about that.) I also used the fork to press the edges together because the batter is rather crumbly.
Bake cookies until they are well set and starting to get nicely brown on the edges, about 25-30 minutes.